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Freezing in Polymer — Water Systems and Properties of Water

  • Blond G
Springer Netherlands, (1985), 531-542
DOI: 10.1007/978-94-009-5103-7_32
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Abstract

When macromolecules are present in a biological or food system, the behaviour of water during cooling is modified. Benefit is gained from this property when polymers are used as stabilizers in various food preparations (ice-creams, sauces, etc.) As pointed out by...

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APA

Blond, G. (1985). Freezing in Polymer — Water Systems and Properties of Water. In Properties of Water in Foods (pp. 531–542). Springer Netherlands. https://doi.org/10.1007/978-94-009-5103-7_32

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